Can any of your experienced cooks shed some light on this.
I make a big pot of stew every now and then, so that we can eat one lot for dinner, and then freze a couple of dinners, but now I am making it each time we want it in a single dinner size, because it thaws out so horrible.
It is all watery, and the vegetables seem to collapse after being thawed out. It tastes terrible. Which is really strange, because inevitably the first serve of it that has never been frozen would have been lovely.
I know other people freeze stews and casseroles all the time, where am I going wrong, please! It happens to me every time.
Gary 50 (tired, but willing!)
2 angels, Sept 00 and Sept 02
Proud mum to Dakota Margaret, 12/09/03
"Chapter 2", due 27/12/04